The AOCS Lipid Library

EDIBLE OIL PROCESSING

In the present context, the term edible oil processing covers the range of industrial processes that start with the isolation of triglyceride oils and fats from raw materials of biological origin. This range includes those refining processes that convert the crude oil into high quality oil products that are fit for human consumption and also the oil modification processes that ensure that the physical properties of the fats and oils meet market requirements at minimal cost. The production of oleochemicals and biodiesel are not considered in this section, nor are the disposal of by-products or waste products. The planned contents are -

1.   Production of Triglyceride Oils

1. 1.1.  Marine oils (Anthony P. Bimbo, Consultant)
2. 1.2.  Fat Melting and Rendering (Martin Alm, European Fat Processors and Renderers Association)
3. 1.3.  Production of fruit oils
   1. 1.3.1.  Olive oil (Diego L. García-González & Ramón Aparício, Instituto de la Grasa)
   2. 1.3.2.  Palm oil (Siew Wai-Lin, Malaysian Palm Oil Board)
4. 1.4.  Production of seed oils
   1. 1.4.1.  Seed preparation (Urs V. Keller, CAM Group International)
   2. 1.4.2.  Expanding and expelling (Harald C. Boeck, HF Press + LipidTech)
   3. 1.4.3.  Solvent extraction (George E. Anderson, Crown Iron Works Company)
   4. 1.4.4.  Meal desolventizing, toasting, drying & cooling (Timothy G. Kemper, Desmet Ballestra
                  North America Inc.
   5.  

2.  Refining of Triglyceride Oils

1. 2.1.  Degumming
   1. 2.1.1.  Introduction (Albert J. Dijkstra)
   2. 2.1.2.  Chemical degumming (Etienne Deffense, Crysallisation & Degumming Sprl.)
   3. 2.1.3.  Enzymatic degumming (Flavio Galhardo and Chris Dayton, Bunge Foods Corp.) -- March 16th, 2012
2. 2.2.  Alkali refining (Robert Zeldenrust, GEA Westfalia Separator Group GmbH)
3. 2.3.  Bleaching
   1. 2.3.1.  Bleaching earth (TBA)
   2. 2.3.2.  Silica Hydrogel and its Use in Edible Oil Processing (Anthony Nock, PQ Corporation)
4. 2.4.  Deodorisation (Wim De Greyt, Desmet-Ballestra Group S.A.)
5.  

3.  Modification of Triglyceride Oils

1. 3.1.  Hydrogenation
   1. 3.1.1.  Hydrogenation mechanism (Albert J. Dijkstra)
   2. 3.1.2.  Hydrogenation in practice (Rob F. Ariaansz/Doug V. Okonek, BASF Catalysts)
2. 3.2.  Interesterification
   1. 3.2.1.  Chemical catalysis (Albert J. Dijkstra)
   2. 3.2.2.  Enzymatic catalysis (W. David Cowan, Novozymes UK)
3. 3.3.  Fractionation
   1. 3.3.1.  Solvent fractionation (John Harris)
   2. 3.3.2.  Dry fractionation (Gijs H. Calliauw, Desmet-Ballestra Group S.A.)
   3.  

Most authors contributing to the Processing sub-site of The Lipid Library work or have worked in industry. Their hands-on experience is reflected in their contributions. As with other sub-sites of The AOCS Lipid Library, the online nature of these contributions allows them to be conveniently updated to reflect advances in the field.

	The web pages in this section of the Lipid Library are edited by Dr Albert J. Dijkstra Carbougnères, 47210 St Eutrope-de-Born, France. albert@dijkstra-tucker.be
Updated: March 16th, 2012	Credits/disclaimer		© AOCS